Makes 4 Lemon and Tarragon-Scented Salmon Steaks
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
- 4 center-cut salmon steaks, at least 1-inch thick
- 1 lemon, halved
- 1 bunch tarragon, picked
- 2 tbsp olive oil
- salt and fresh ground black pepper to taste
- lemon wedges and tarragon to garnish (optional)
Preparation:
Pile the picked tarragon leaves together, and bruise by tapping firmly with the back of a knife. You don't want to chop the leaves, only to slightly crush them to release the oils and fragrance. Squeeze half the lemon over the salmon steaks on a plate, and turn to coat evenly. Press the bruised tarragon leaves into both sides of the salmon, and wrap the plate tightly with plastic. Place in fridge to absorb the flavors for about 2 hours.Remove from fridge, and carefully wipe the tarragon leaves off the salmon steaks, and discard. Brush the salmon with olive oil, and season generously with salt and pepper. Preheat grill on med-high. When hot, grill for about 3 to 4 minutes per side, or until cooked. Serve with additional lemon and chopped tarragon if desired.
